Food52 Review: Having never grilled an entire rack of lamb before, we were excited to try this technique. We had also never seen lamb combined with Southeast Asian ingredients, a pairing that intrigued us. Happily, Tom Kelly's approach is right on: the acid and heat of the chili and lime dressing cut through the richness of the lamb, already sweet and a little spicy because of the marinade, which caramelizes as the lamb sits on the grill. We found that indirect heat was best to avoid flareups, and because our fish sauce was particularly pungent, we added another few tablespoons of lime juice and an extra teaspoon of sugar to balance the flavors in the dressing. This makes enough to serve 4 to 6, depending on the size of the chops. - A&M - The Editors

IN YOUR COMMENT IT SAYS, "WE ADDED A FEW MORE TABLESPOONS OF LIME JUICE AND AN EXTRA TABLESPOON OF SUGAR T O BALANCE THE FLAVORS IN THE DRESSING"
ARE THOSE CHANGES ALREADY REFLECTED IN THE RECIPE ALREADY OR DO I NEED TO ADD THEM?
SHOULD I ASSUME THAT A FEW MORE MEANS TWO?